Go Back
To make Slow Cooker Chipotle Beef Enchiladas, you will need the following ingredients: - 2 lbs beef chuck roast - 2 tablespoons chipotle peppers in adobo sauce, chopped - 1 onion, diced - 3 cloves garlic, minced - 1 cup beef broth - 2 teaspoons ground cumin - 1 teaspoon smoked paprika - 1 tablespoon olive oil - 8 large corn tortillas - 2 cups shredded cheese (cheddar or Mexican blend) - 1 can (15 oz) black beans, drained and rinsed - 1 can (10 oz) enchilada sauce - Fresh cilantro for garnish - Sour cream for serving These ingredients create a rich and flavorful dish. The beef chuck roast provides a hearty base. Chipotle peppers add a smoky kick, while onion and garlic give depth. The spices like cumin and smoked paprika enhance the overall taste. I love using fresh cilantro to brighten the plate. Sour cream serves as a creamy counterpoint to the heat. All these elements come together for a satisfying meal you can share with family and friends. First, you need to sear the beef. Heat the olive oil in a large skillet over medium-high heat. Season the beef chuck roast with salt and pepper. Sear the beef for about 3-4 minutes on each side until it turns brown. This step adds a great flavor. Once browned, transfer the beef to your slow cooker. Next, you will add flavor to the beef. In the same skillet, toss in the diced onion and minced garlic. Cook them for about 2-3 minutes until they smell nice. Now, stir in the chopped chipotle peppers, beef broth, ground cumin, and smoked paprika. Bring this mixture to a simmer. Then, pour it over the beef in the slow cooker. Now it is time to cook the beef. Cover your slow cooker. Cook it on low for 8 hours or on high for 4 hours. Check the beef after cooking. It should be tender. If it is not, give it a little more time. When the beef is done, take it out of the slow cooker. Shred the beef with two forks. Place the shredded beef back in the slow cooker. Add the black beans and half of the shredded cheese. Mix everything well. Now, preheat your oven to 375°F (190°C). Take a tortilla, fill it with the beef mixture, and roll it up. Place it seam-side down in a baking dish. Repeat this with the rest of the tortillas. To bake the enchiladas, first, spread a thin layer of enchilada sauce on the bottom of the baking dish. Pour the rest of the enchilada sauce over the rolled enchiladas. Sprinkle the remaining cheese on top. Cover the dish with aluminum foil. Bake for 20 minutes. After that, remove the foil and bake for another 10 minutes. The cheese should melt and turn golden. - Additional spices to consider: You can add more spices to boost flavor. Try adding oregano for a herbaceous note. A pinch of cayenne can add heat if you like spice. You might also enjoy a touch of cinnamon for warmth. - Tips for perfect texture: For a tender beef, choose chuck roast. It has enough fat to keep the meat juicy. When shredding, ensure you mix in some juices from the slow cooker. This keeps the beef moist and flavorful. - Ensuring even cooking in the slow cooker: Cut the beef into smaller chunks if your slow cooker is large. This helps it cook evenly. Layer the onions and garlic at the bottom before adding the beef. This way, they cook well and add great flavor. - How to adjust time for different beef cuts: If you choose a leaner cut, reduce the cooking time. Lean cuts like sirloin will need about 6 hours on low. Always check for tenderness with a fork before serving. - Creative serving suggestions: Serve enchiladas on a colorful platter. Garnish with fresh cilantro and slices of lime. Adding a drizzle of sour cream on top gives a nice contrast. - Best pairings for side dishes: Serve with a side of Mexican rice or refried beans. A fresh salad with avocado and lime dressing pairs well, too. Don’t forget some tortilla chips with salsa for a crunchy side! {{image_2}} If you want a meat-free version, you can replace the beef. Use mushrooms or lentils for a hearty base. Both options soak up flavors well. You can also use jackfruit, which has a similar texture to pulled meat. For added protein, consider using black beans or chickpeas. They pair nicely with the spices and will keep the dish filling. To change the spice level, adjust the chipotle peppers. If you prefer less heat, use fewer peppers or remove the seeds. Adding sweet bell peppers can also balance the spice. For those who like more heat, try adding jalapeños or hot sauce. These can enhance the flavor without overpowering the dish. Cheese can change the taste of your enchiladas. Cheddar adds a sharp flavor, while a Mexican blend offers a more complex taste. If you want a creamier option, use Monterey Jack cheese. For those who are lactose intolerant, lactose-free cheese works great. It melts well and still gives that cheesy goodness. To keep your enchiladas fresh, use airtight containers. Glass or plastic containers work well. Make sure they are sealed tightly to prevent air from getting in. In the fridge, you can store them for up to three days. If you want to keep them longer, freeze them. In the freezer, they stay good for up to three months. Just remember to label your containers with the date. When reheating enchiladas, the oven is best. Preheat it to 350°F (175°C). Place enchiladas in a baking dish and cover with foil. Heat for about 20 minutes, or until warm. You can also use the microwave. Place them on a microwave-safe plate. Heat for 1-2 minutes. To keep the texture nice, cover with a damp paper towel. This helps prevent them from drying out. Enjoy your delicious enchiladas again! Can I use pre-cooked beef? Yes, you can use pre-cooked beef. Just shred it and mix it with the other ingredients. This saves time but may alter the flavor slightly. How can I make this dish ahead of time? You can prepare the beef and mix it with the beans and cheese a day before. Just store it in the fridge. When ready, assemble the enchiladas and bake them. What can I use instead of corn tortillas? You can use flour tortillas if you prefer. They will work well but may change the taste and texture slightly. Alternatives to chipotle peppers in adobo? Try using smoked paprika or diced jalapeños for heat. These options will add flavor without the same smoky taste. What goes well with beef enchiladas? Serve your enchiladas with fresh salsa, guacamole, or a simple green salad. These sides balance the rich flavors. Can I freeze assembled enchiladas? Yes, you can freeze them. Just wrap them tightly and store them. When ready, bake them straight from the freezer. Adjust the baking time for best results. In this blog post, you learned how to make beef enchiladas from start to finish. We covered the necessary ingredients and step-by-step instructions, including cooking tips and serving ideas. Remember, feel free to adjust the heat level or try different cheeses for unique tastes. Whether you stick to traditional beef or explore vegetarian options, these enchiladas will impress. Lastly, proper storage will keep leftovers fresh and tasty. Enjoy this delicious dish, and don't hesitate to share it with friends and family.

Slow Cooker Chipotle Beef Enchiladas

Discover the mouthwatering flavors of slow cooker chipotle beef enchiladas! This easy recipe features tender, shredded beef simmered with chipotle peppers, savory spices, and black beans, all wrapped in soft corn tortillas and baked to perfection. Ready to impress your family at dinner? Click through to explore this delicious recipe and learn how to create an unforgettable meal that’s perfect for any occasion!
Print Recipe Pin Recipe

Ingredients
  

2 lbs beef chuck roast

2 tablespoons chipotle peppers in adobo sauce, chopped

1 onion, diced

3 cloves garlic, minced

1 cup beef broth

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 tablespoon olive oil

8 large corn tortillas

2 cups shredded cheese (cheddar or Mexican blend)

1 can (15 oz) black beans, drained and rinsed

1 can (10 oz) enchilada sauce

Fresh cilantro for garnish

Sour cream for serving

Instructions
 

Sear the Beef: In a large skillet, heat the olive oil over medium-high heat. Season the beef chuck roast with salt and pepper, then sear it for 3-4 minutes on each side until browned. Transfer the beef to the slow cooker.

    Add Flavor: In the same skillet, add the diced onion and minced garlic, cooking until fragrant (about 2-3 minutes). Stir in the chopped chipotle peppers, beef broth, cumin, and smoked paprika. Bring to a simmer, then pour the mixture over the beef in the slow cooker.

      Slow Cook the Beef: Cover and cook on low for 8 hours or high for 4 hours, until the beef is tender.

        Shred the Beef: Once cooked, remove the beef from the slow cooker and shred it with two forks. Return the shredded beef to the slow cooker and stir in the black beans and half of the shredded cheese. Mix well.

          Assemble Enchiladas: Preheat the oven to 375°F (190°C). In a baking dish, spread a thin layer of enchilada sauce on the bottom. Take a tortilla, fill it with the beef mixture, roll it up, and place it seam-side down in the baking dish. Repeat with the remaining tortillas.

            Top and Bake: Pour the remaining enchilada sauce over the rolled enchiladas and sprinkle the remaining cheese on top. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes or until the cheese is bubbly and golden.

              Serve: Garnish with fresh cilantro and serve with sour cream on the side.

                Prep Time: 20 mins | Total Time: 8 hrs 30 mins | Servings: 6

                  - Presentation Tips: Serve the enchiladas on a colorful platter with a side of fresh salsa and additional chopped cilantro for a vibrant and appetizing look.